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Old 12-07-2012, 12:20 AM   #1
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Default Pilsner vs Munich for a German IPA

Gonna try this out. Because of having a dad born in Germany I like to brew w/German or German style malts, hops, and yeast.

So I've been wondering the difference in taste between Pilsner and Munich malts. Just picked up 4 lbs of each and gonna do two 1.75 gallon brews of a German IPA. The only difference will be the single malt I use. Here is the recipie:

4 lbs Munich Malt (9.0 SRM) 100.0 %
0.45 oz Magnum [14.00 %] - Boil 60.0 min 68.3 IBUs
1.00 oz Malto-Dextrine (Boil 5.0 mins)
0.75 oz Perle [8.00 %] - Aroma Steep 10.0 min 0.0 IBUs
0.74 oz Perle [8.00 %] - Aroma Steep 5.0 min 0.0 IBUs
1.0 pkg SafAle German Ale (DCL/Fermentis #K-97)

Each should produce about 16 bottles. Will let you know what happens in about 7 weeks.

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Old 12-07-2012, 03:00 AM   #2
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I like the idea and am interested to hear how it turns out.

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Old 12-07-2012, 05:01 AM   #3
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Quote:
Originally Posted by Mb2658 View Post
I like the idea and am interested to hear how it turns out.
Me too. I can read about the different tastes and even nibble on the grain at the LHBS, but still not sure about what the beer will be like other than good.
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Fermenting: Maui Wowie(RobustCoffeePorter)
Conditioning Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: NorthernBrownAle (GF)
Bottled in the refer: German IPA
Bottled in the refer: KonaCoffeeDryStout
Bottled in the refer: Düsseldorf Altbier

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Old 12-08-2012, 04:23 AM   #4
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I remember that you were one of the first people to comment on one of my posts when I joined over a year ago. It was my Dampfbier post. It turned out to be a great recipe btw. :cheers:

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Old 12-08-2012, 04:25 AM   #5
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Why the maltodextrin?

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Old 12-08-2012, 04:49 AM   #6
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I made a dunkel with 97% munich (bit of carafa to darken it). Tastey, mine was more chocolaty roasty than malty. My notes say I liked it.

Lots of commercial dunkels available. They are probably made with all munich, or nearly so.

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Old 12-08-2012, 07:15 PM   #7
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Quote:
Originally Posted by Mb2658 View Post
I remember that you were one of the first people to comment on one of my posts when I joined over a year ago. It was my Dampfbier post. It turned out to be a great recipe btw. :cheers:
I wasn't crazy about either of my two brews. I think the one w/the Munich yeast was better. The other was to sour for me, but other folks liked it. Glad your's was great.
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Fermenting: Maui Wowie(RobustCoffeePorter)
Conditioning Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: NorthernBrownAle (GF)
Bottled in the refer: German IPA
Bottled in the refer: KonaCoffeeDryStout
Bottled in the refer: Düsseldorf Altbier

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Old 12-08-2012, 07:16 PM   #8
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Quote:
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Why the maltodextrin?
NOt sure, pretty much put some in all brews. Guess it should be mostly used on porters and stouts?
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Fermenting: Maui Wowie(RobustCoffeePorter)
Conditioning Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: NorthernBrownAle (GF)
Bottled in the refer: German IPA
Bottled in the refer: KonaCoffeeDryStout
Bottled in the refer: Düsseldorf Altbier

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Old 12-08-2012, 09:29 PM   #9
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Quote:
Originally Posted by C-Rider View Post
NOt sure, pretty much put some in all brews. Guess it should be mostly used on porters and stouts?
You can add it wherever you like, but you should have a reason for adding and an expectation of the result. Don't add anything without having an idea of what it will bring to the beer and if the beer needs it.
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Old 12-08-2012, 10:55 PM   #10
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isn't Pilsner malt almost exclusively responsible (or most prominently so) for DMS flavor in beer? I would think that would be a fault in an IPA.

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